Vanilla Pudding Dessert

 I got this recipe from my sister-in-law Kathy.  She served it at a family gathering. It is easy and so yummy!

Vanilla Pudding Dessert

36 vanilla sandwich cookies (Golden Oreos)

6 T. butter, melted and cooled

16 ounces cream cheese

3/4 cup powdered sugar

1 teaspoon vanilla

Cool Whip 16 oz.

1 box instant vanilla pudding, 6.8 oz total - 2 small (you can use white chocolate flavor if you wish)

2 cups whole milk

Butter a 13 x 9 dish.

In a food processor, crush the cookies.  Add the butter and pulse until well combined.

Press the mixture into the prepared pan.  Place in the freezer for 10 minutes.

With a hand mixer, beat together the cream cheese, powdered sugar, vanilla, and 1 cup cool whip and beat until smooth and creamy. 

Spread the cream cheese mixture over the cookie mixture and place back in the freezer for 10 minutes.

With a whisk or beater, combine the two pudding mixes with milk and 1 cup of cool whip.  Whisk until combined and starting to thicken.  Spread the pudding over the cream cheese layer and chill for 30 minutes.

Use the rest of the cool whip to put on top of all.  Top with sprinkles if desired.  Chill until ready to serve.

Roasted Tomato Soup

 I have a favorite roasted tomato soup on here, but I tried this easier version.  It was really good.  If you have garden tomatoes to use, this is a great way to use them!

Roasted Tomato Soup

3 lbs.tomatoes, quartered (garden tomatoes= 6 large or 9 medium)

1 yellow onion, halved, then each quartered

1 red bell pepper, quartered

olive oil

 salt. 

1 1/2 teaspoon pepper

3 cloves garlic

5 cups chicken stock

2 teaspoons dried basil

1 teaspoon dried parsley

 Heat oven 400.  Line a baking sheet with parchment and spread the vegetables on it.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast for 30 minutes until tender.

In a pot, bring the stock, basil and parsley to boil.  Reduce heat and simmer.  Add roasted vegetables and garlic and blend with an immersible blender*.  Simmer.  Serve.

*You can do batches in a regular blender if you don't have an immersible blender.  

Kristen's Chicken Nachos

 

Kristen made these for us (well, we all helped) at our family reunion.  They were delicious, so I wanted to share the recipe.  We made it again the week after we were home we loved it so much.

Chicken Nachos

*For the chicken:

2 T. olive oil

2 cloves garlic

1 onion, chopped

2 lb. chicken breast (boneless, skinless)

2 cups chicken broth

1 8 oz. can tomato sauce

1 T. salt

1/2 T. oregano

1 tsp. cumin

Set the instant pot to saute' and brown the onion and garlic for about 2-3 minutes.  Add the chicken and saute' for another couple of minutes.

Add the rest of the ingredients and set the pot to 18 minutes.  Let the pressure release and open the pot.  Strain the liquid.  Shred the chicken and replace as much liquid as you desire.

Layer on plates any or all of the following:

Tortilla chips (she used blue and white because it was July 4th)

Chicken

Queso Cheese dip, heated

Pico de Galo (recipe found here)

Avocado

Sour Cream 

Grated Cheese

Olives

We made it soon after we got home from the reunion.

* You can also use this chicken to make chicken tacos or burritos.